Tying A DInner Party Together

 One of the biggest problems for any dinner party is coordinating the courses . What is the perfect side for roast Cornish hens? Is a cheesecake appropriate for finishing a paella? In other words what works with what/ It is hard to figure out.

Usually a dish's ethnic origins can lead to what the side dishes and dessert will be. A pork shoulder with apples and onions on the side is basically Germanic in background. Think about serving sauerkraut or sauteed cabbage with bacon on the side. Spaetzles are a must if there's gravy.  Dessert could be a lush Black Forest Cake, rich with cherries and kirschwasser (a cherry liqueur ) or a creamy Bienenstich a 'bee sting " cake consisting of two layers of sweet year dough , pastry cream or whipped cream and a topping of whipped cream studded with almond slivers (hence the cake's name . The almonds are said to resemble stingers) Cassoulet or even duck a'orange are perfect dinner party main courses .It 's only right to have French sides. For cassoulet which is a rich stew consisting of pork, sausage and duck, it's just better to have an unassuming green salad with a plain vinaigrette and slices of warm, crusty French bread. What works as a dessert? Anything with an acidic tang such as a lemon sorbet or a lemon tart. You could also have the light  but chocolate-y pots du creme or creme brulee.

Flavor intense dishes such as paella are usually stand alone dishes. You could start it off with gazpacho shots for guests or shot glasses of just plain gazpacho, the chilled vegetable based soup. Also a simple salad works well along with slices of toasted baguette or Italian bread. As for dessert anything lemony as an antidote to they heavily saffron spiced rice and meats. Another option is the Spanish version of creme brulee cream catalana, . This is slightly different than its' French cousin because it has cinnamon added to the sugar on top. A fun dinner party meal is chili. There is nothing like a bowl of it. Of course the perfect side is a homemade cornbread. This can be baked plain or studded with chopped jalapenos. Serving it with nacho chips is also a fun and tasty way of enjoying the chili. Dessert after this can go two ways, You can have bowls of a light fruit sorbet such as lemon or strawberry or something rich and decadent like a molten chocolate lava cake served with a scoop of cinnamon flecked ice cream. A plate of Mexican wedding cookies would be a great touch too.

It is hard coordinating a dinner party menu. Yet remember where the dish came from and then go with it form there. Have sides and a dessert that represent the main dish's country of origin. It'll prove to be a more unified dinner party.

A True Cajun Mardi Gras

This is the time for Mardi Gras and all the flavors of New Orleans.However, it's the cuisine of the Cajun backwoods that's the true taste of the holiday. some recipes have been handed down , first originating in Nova Scotia and France and marrying dishes from Africa and Spain. Their traditional dishes is what the holiday is all about.

Gumbo is an excellent example of  Cajun cooking. Every family probably has a recipe handed down through the decades. Its origins are from the French seafood stew bouillabaisse and the hearty soups of West Africa.Okra is the binder in it,In fact the name gumbo comes from the Bantu word for the plant nkombo. Any kind of caught meat , from squirrel to venison is used. A meatless variation, gumbo z'herbes for Lent. made with beet greens spinach and turnip greens. Spanish colonists brought paella to the area and it was refashioned in jambalaya.Again, the recipe varies from family to family. The basic one is made with chicken and shrimp along with the holy trinity of Cajun cooking, celery onions, and bell peppers. Thyme, bay leaf and parsley are also added.  Some parish home chefs add andouille the homemade garlic laced sausage along with alligator (!). Tomato paste is omitted from the recipe unlike the professional ones in New Orleans.Crawfish is a huge part of any celebration and the spicier the better. The fish is dipped in a blend of paprika , cayenne and chile powder along with garlic , salt and pepper.

Sweets also plays an important part in any Cajun country celebration. There is the King Cake a fun sweet yeasty brioche type  bread. It's decorated with a vanilla glaze that's been sprinkled with gold, purple and green sugar. Gold symbolizes power, green means faith, and purple means justice . Home bakers hide little trinkets inside such as a coin meaning prosperity in the coming year, a baby doll representing the infant Jesus and a wedding ring , hinting at a possible marriage for the finder. Another sweet Mardi Gras treat is chocolate yummy  or pudding cake..It begins with a cookie base , followed by layers of chocolate pudding, sweetened cream cheese and Cool Whip. Every house has a different spin on it. Instead of cookies, the first layer can be a cake or a mixture of  flour , pecans and butter.. Some home bakers will add an extra layer of vanilla pudding to the layer of chocolate pudding. Instead of a third layer of Cool Whip, freshly whipped cream can easily be used as a third layer.Chopped pecans or chocolate chips can be sprinkled on top.


True Mardi Gras celebrations are in the parishes surrounding New Orleans. Locals revel and eat these delicious dishes that have been  handed down. It is a fun way of enjoying the last day before Lent.

One Meal One Pan

Nothing beats a hot meal with all the trimmings on these frigid days. Yet cooking a full meal can be daunting. There's so many pots and pans to deal with  along with trying to have all the dishes ready at the same time. Not to worry. There's a great new cookbook centering on sheet pan meals.It's an easy way to make the main dish and sides without fuss or worry.

Dr. Camilla V Saulsbury  gives us "200 Best Sheet Pan Meals" (Robert Rose Press 2016) and it's a great Valentine's Day gift for any home chef.  It's a wonderful recipe full book of simple and fun meals anyone can make. For those who have qualms about this type of cooking,not to worry. The books starts out with a guide on what type of pans to use, along with the technique's history ( it comes from the British where the meals are known as tray bakes, simple yet filling dinners and desserts that require little prep and little clean up afterwards. Dr Saulsbury , who has a PhD in  Sociology  with a specialization in food studies from the University of Indiana, also explains the different types of ingredients as well as dealing with the  different cooking times of meats and vegetables.Beginners will love her chapter on easy sheet pan meals such as  broccoli cheddar no crust quiche along with yummy desserts like coconut macaroons and frozen chocolate bananas. The book is then divided into different chapters revolving around  brunch and breakfast meatless meals, for vegetarians  along with  recipes for various meats,.There's an extensive chapter on all sorts of desserts, that would be great for bake sales and parties.

The recipes are amazing. I love the wide variety of different dishes and how they encompass all tastes.There's a tasty sunnyside up pizza, perfect for a family brunch .It's an easy bake with the crust being frozen pizza dough layered with ricotta, olive oil and eggs.Non meat eaters will love roasted broccoli rabe with gorgonzola or a vegetable paella , ripe with saffron, artichoke hearts and onions.Those meat and veg lovers will gobble up such filling meals as roasted chicken with butternut squash and apples and the thyme and pork tenderloin with charred corn salad. There are plenty of beef and fish recipes too, such as  roast beef with potatoes, green beans and blue cheese mayo and garlic salmon and green beans. Kids will love the .meatball, burger and breakfast roll recipes that would be perfect at birthdays or pajama parties.The dessert recipes are fun and varied too,, under the cute Sheet Sweets title. A great cake for a dinner party would be the scratch  chocolate ganache cake or decadent carrot cake with cream cheese frosting. There's even a cheesecake recipe, one without all that fuss and some tasty variations such as chocolate chip , lemon and brown sugar. The cookie bar and even candy recipes would be excellent at any bake sale or kid's party.

"200 Best Sheet Pan Meals+ is a great book for those who want a hearty meal or elegant dessert without the fuss.There are so many different recipes, each tasty and easy to bake. This is the must have cookbook for any home chef!

Paella Both For Land And Sea

Paella is one of those dishes that works well in the summer.It ISA versatile dish that can use both land and. Sea ingredients.It is a dish that can be made on a grill or even a fire pit.All in all it's a great dish ,chock full of tasty ingredients ,flavored with spices. This delicious dish was the subject of an article in today's New York Times Dining section . The piece written by Dining regular John Willoughby tells of a yearly contest between his writing partner , Chris Schlesinger and restaurant owner Valerie Burgo of South End Formaggio of Boston. Mr. Schlesinger is known for a seafood paella while Ms Burgo is famed for her land inspired paella.There is even an audience that tries out both.Either way ,both is a winner.There's nothing like a flavorful paella ,redolence with spicy meats and al dente rice.This last is a special Spanish style one that rapidly soaks up the liquids. This gives the rice a chewy external while the inside is creamy and moist What is the difference between land and sea paellas.Ms Burgo uses rabbit which is seared before being added to the dish.This maintains the meats smokiness throughout the dish.Other meats include chicken ,the traditional spicy Spanish sausage, chorizo along with jam on .A seafood paella is redolent with shrimp and clams.Chicken and choriz is laso used as is the traditional bomb a rice.Mr Schlesinger adds a scraped garlic garnish to. His along with a savory mix of saffron ,sherry and cumin.The best part for both is the crust at the bottom called rak rak. This is a crunchy addition to already tasty dish.. Paella is one of the best summer meals out there.It is a delicious mix of spices meats and rice.Whether you make it land inspired or sea influenced ,it is a veritable dish of the gods.Make it any way this summer, and enjoy the cornucopia of different flavors.

Frying On The Grill

Everyone us enamored with their grills. After all this method of cooking has always been the most satisfying. Yet any barbecue chef can explore a new way - frying of creating delicious dishes on an outdoor stove. Not only that , frying is also healthier too in this case. There's a wide range of foods that can be easily pan fried too, increasing a grill's versatility.

This was the subject of an article in today's New York Times Wednesday Dining section. The piece, cowritten by  regular contributors, John Willoughby and  Chris Schlesinger explore frying as an alternative to  grilling, especially on the larger grills.The technique works the best of you have a propane fueled stove . It should have in or about 30,000 BTUs enough to heat up a frying pan full of oil. As far as frying pans, don't use your regular kitchen one. Try an outdoor one from such brands as Sportmans Outdoor Skillet and or Camp Chef LumberJack Skillet.These are heavier and can stand up to the intense heat.

What fries well outside? Both writers Willoughby and Schlesinger recommend fish thanks to an eccentric named Captain Ned. This barbecue guest brought fish along with  his skillet as well as the ingredients for a fish fry. It turned out to be one of the best fried fishes that the authors had.. Frying  in th e great outdoors proved a crispy exterior and and  melt in your mouth tender inside. They also recommend scallops which prove to be perfectly tender. However don;t limit outdoor frying to just fish. You can make paella as well as schnitzel and of course chicken. The last will be better than indoor and you won't have the messy kitchen to deal with afterwards

Think about frying this grilling season. Doing so will add variety to your barbecue.  You can have a tasty fish fry or enjoy a seafood or chicken paella. This is a lot better than the average grill fare.

Dandelions And Other Blooms For YourTable

Spring is the time when garden become riotous with color. The blooms are so pretty that we instantly pick them , either pressing them in books or making lovely bouquets. Yet flowers can also be used for dinner or dessert as well. They make a fascinating and colorful addition to any main meal, along with cakes and cupcakes. Best of all some have the same properties as fruits and veggies, giving you a much  needed dose of antioxidants and vitamins.

Dandelions are every forager's go to . Nothing quite says Spring like a dandelion salad. You can serve the greens by themselves(make sure they're well washed if you picked them from your yard) or with a medley of Spring greens. The spiky yellow tops , or dent de lions from whence the flower's name comes from can be dipped into a batter and fried. These can b made sweet or savory. Another flower , perfect for salads - and  brightening up omelets is the nasturtium,Their flavor is peppery and slightly sweet. Calendulas can be used to sub in for saffron when making risotto Milanese or paella.

Of course flower, whether the petals or whole look enchanting on cakes and cupcakes. You could even add a cup full of petals to the batter Violets or roses are perfect in a delicate white or yellow cake. Nothing says beautiful like multicolored petals decorating the cake's exterior. The new May issue of In Style Magazine has a cake recipe that is covered with edible flower petals. It's simply beautiful and probably enhances the flavor of the plain cake.  You can also use petals as a surprise filling for teacakes. These would be the show stopper at any bridal shower.

It's Spring and that means the gardens are in bloom. You can always go the traditional route and place your flowers in a vase. However be daring and experimental.Use those blooms to perk up a salad or in fritters. Try them as a new spice or simply to make a cake or cupcake breathtaking. It's the season for tasting flowers and trying new recipes with them.

A Perfect Summer Meal

The summer calls for good food , perfect for indoor or al fresco dining. Today's New York Dining section  celebrates that in both its' City Kitchen and A Good Appetite sections. The result is a sunny paella followed by the unusual yet refreshing rhubarb and caramel ice cream. These are the perfect dishes for a simple Sunday night meal or a cozy Saturday get together.

David Tanis, author of the weekly column  City Kitchen, give readers the chance to make a yummy shrimp paella.It's actually considered a picnic food in Spain where it's made over an open fire.It is meant to be unstirred and uncovered, basically the perfect no fuss no muss summer dish. The most important and perhaps the most labor intensive step is the first, making the sofrito. This is a mix of chopped pepper and chorizo, Spanish sausage sauteed in olive oil. Then the rice and other ingredients are added. Mr. Tanis explains it's a  simple 10 10 10 cooking process. 10 minutes over a high flame, then 10 minutes over a medium then 10 minutes resting covered with a clean towel.  His paella is a briny mix of shrimp and fava mixed in with garlic saffron and a spicy version of paprika known as pimenton.

To counter balance this is Melissa Clark's rhubarb caramel ice cream .This sweet concoction would be the perfect end to the paella dinner. Her recipe appears in A Good Appetite and it is a rich frozen custard made with whole milk and four egg yolks. She adds rhubarb , stewing it to a melting softness in sugar. By doing this Ms. Clark renders the fruit to a chewiness that won't freeze into tooth breaking chunks later on. A rich home made caramel is also added made only with sugar. If the entire ice cream sounds way too sweet, sour cream is added to give it the right amount of tartness to set off the sweet. It is made in a regular ice cream maker with the rhubarb and caramel being added lastly.

A perfect summer meal includes a tasty out door dish followed by  something cool and exotic. These two dishes , the paella and rhubarb caramel ice cream fit the bill nicely. They are what a warm weather party or dinner need.

Rice A Tility

Rice is one of the most versatile foods in the kitchen. it can be used a side , a main a dessert and a s flour. It can come in a variety of different types for simple or gourmet dishes. You can add anything to it from spice to sugar to make it unique and tasty.



Savory rice dishes are great for an evening and even a party meal. There' s nothing as sophisticated yet homey about risotto that perfect Northern Italian concoction made with arborio rice. Arborio is a little different than regular rice . The grains are shorter and fatter than regular rice and are also high in starch. This lends to the creaminess of such dishes as risotto Milanese, an easy and lovely saffron rich dish. Milanese and regular risotto (made with tomato and chicken gizzards) are good dishes during these snowy days.If you prefer a regular rice dish then stick with the spicy yet satisfying gumbo. The gumbo can be made first and then poured over white or brown rice. Another fun and excellent recipe is the party perfect paella. It's a blend of all sorts of meats from seafood to chicken to sausage along with peppers , corn and tomatoes. This is a great and again easy dish to make.



Rice can also be used for desserts too. Try leftover brown or white in rice pudding. Again you can vary this sweet, by adding raisins, chocolate chips or nuts to produce something that's either decadent, healthy or mix of both. Some risoterrias or rice restaurants (New York City has one or two of these) sell rice flour products such as cookies.Rice flour is great for kids who have gluten and wheat allergies. You can also buy rice flour at certain groceries.



Rice is certainly one of the most versatile kitchen staples. You can make it anyway savory or sweet and never be disappointed. Always have some on hand for some great dishes!

Get Ready For Oscar Night!!!

Tomorrow is the Super Bowl of fashion and film. Yup, it's Oscar Night 2009. No matter who you;re routing for Winslett or Streep, Slumdog Millionaire or Milk, you still have to eat. These gatherings are a bit more amped up than the average get together. let's face it you're not going to slurp down champagne during the March Madness finales or eat caviar during the Razzies (award for worst movie of the year). Plan something fun tasty and a bit more elegant than average.

Oscar parties usually require some flair and dash. Most party throwers serve champagne or martinis to deaden the pain of watching the less important Oscar categories. You can also serve sangria if you're also going to serve paella. Any fruity cocktail is good. Serve it in a long glass with a slice of lemon or lime or with a sprig of mint. If you want, you can make a champagne punch too. Bellinis, that wonderful mix of champagne and peach nectar or juice is good with light fare. This is usually served with brunch but it's good with any light chicken dish or even chicken sandwiches. Of course you can go all Hollywood and Wolfgang Puck and serve fancy bottled water too for the designated drivers. (Ginger ale is also good. It looks like champagne when it's served in a flute )

What to feed your hungry movie critics and fashionistas? During these hard times you can nix the caviar but still serve elegant foods.Take deviled chicken , mix with mayonnaise and tarragon and serve on mini croissants. Bruschetta is another good party food. You can make it with tomatoes, vegetables or with cut cold cuts for different twists. Paella is good. It feeds a lot and everyone can have either big or small servings.

Desserts can be just as stylish as any Hollywood chef's can. Buy chocolate cups (or make your own. Melt chocolate chips and then coat cupcake papers). Fill with any instant pudding and fruit. Top with whipped cream or Cool Whip. Also a fun chocolate fondue wouldn't go amiss here either.

Sit back tomorrow night and enjoy the glitz and the glamour. Hoist a glass of your favorite champagne to your fave winning . Enjoy Oscar night in true Hollywood style!

Spain's Culinary Wonders

Spain is known for many things including excellent cuisine. The country has many different provinces and different examples of regional cooking. It is centuries old and full of native meats and vegetables. There is tapas, seafood, rice and flan , all traditional, all good.

Spanish food has both Arab and European influences. The country was first settled by Greeks, Romans and Phoenicians who brought with them their love of olive oil and good wine. The Arabs also claimed the peninsula and gave Spain. their different sweets and cakes. The Celts also had settlements in Northern Spain in Asturias and gave that region some of their food preferences. The Spaniards also love saffron and any of their dishes are seasoned with it. It is one of the main ingredient s in their national dish, paella.

Spain has some excellent seacoasts that provide the country with shrimp, lobster and eels. The interior is home for pig farms which give the Spanish their beloved serrano ham. Veal is also big in Spain especially in the north.Other crops like the tomato and potato have come when the country was the dominant leader in discovery.

Spain is an interesting country with a variety of different dishes and tastes. It's a major influence on world cooking as well.